She gave as an example the restaurant's Buffalo wings, which are slow-cooked in French confit style. Mac and cheese with poached lobster and truffle oil would be another.

"Traditional food items with a different twist" is how Chef Jon Schuster put it. The pair developed the Table Six menu with input from owners Greg and Amy Goehring of the 91 Restaurant Group.

"From traveling around, Amy and Greg brought in a lot of ideas for the vision," Schuster said.

"Then at the restaurant show in Chicago, we got to eat at a lot of places doing this type of food," Price said.

"Gastropub" is a current buzzword for the Table Six concept, which encompasses craft beers, interesting cocktails and a menu that's intended to be shared.

"It's a fun approach to food," Price said. "Ordering a bunch of things and sharing can encourage discussion."

"It's convivial sharing food," Schuster said. "I came in with my family and three hours later it didn't seem like that long."

At Table Six, food items are brought to the table as the kitchen prepares them, making for an easygoing and unpredictable flow. "People are either completely taken aback or they love it," Schuster said.

"We're more than happy to course (the food) if people really want that," Price said. Ultimately, "We're going for an experience you won't forget."